After-Work Gourmet: Tackling takeout

Thursday

Mar 27, 2014 at 4:11 PMMar 27, 2014 at 4:11 PM

By Lisa MessingerCreators Syndicate

Takeout, delivery and drive-thru foods are often economical time-savers. However, unfortunately, there is something that may be even faster: how quickly some of those nutritiously questionable foods may start wreaking havoc on your waistline.

It may be wiser to experiment with ingredients and spices for quick copies you can make at home. Often, just a few tweaks are all it takes to create a dish reminiscent of the original, like gourmet pizzas that are prepared with chicken breast, cilantro and a sweet and spicy sauce, or burgers stuffed with low-fat pepper jack cheese and olives, and get part of their bounce from pinto beans and Mexican spices.

Cooking can be easy, nutritious, inexpensive, fun and fast, as the following savvy substitutions prove. The dishes are delicious evidence that everyone has time for tasty home cooking.

Another benefit: You effortlessly become a better cook, since there are no right or wrong amounts. These are virtually can’t-go-wrong combinations, so whatever you choose to use can’t help but draw “wows” at the table.

Friendly Rather Than Fried Chicken: Dredge chicken pieces in a mixture of egg and low-fat buttermilk and then add in whole-wheat breadcrumbs that have been seasoned with curry powder and ground ginger. Bake at 425 F for about 20 minutes, until it reaches an internal temperature of 165 F.

Pizza With Pizazz: Turn on broiler. Top whole-wheat English muffins with low-sugar ketchup that’s been mixed with sugar-free apricot jam. Top with shredded, drained canned chicken breast, shredded fresh spinach, fresh cilantro, ground cumin and cardamom, and white cheddar cheese, and broil until cheese is melted and bubbling.

Burgers That Beat the Rest: To lean ground beef or lean ground chicken breast or lean ground turkey breast, add drained, ground pinto beans and dashes of jars of Mexican or Italian seasoning blend, to taste (these tend to have no salt, compared to packets, which tend to have a lot of it). Create a well in the middle of each burger and stuff with small pieces of low-fat pepper jack cheese and finely diced black olives before cooking to an internal temperature of 160 F.

Chinese Food with Ease: Get prepackaged wonton wrappers from a supermarket refrigerator and fill with the cabbage mix in a packaged coleslaw mix. Sprinkle with cooked diced baby shrimp, freshly ground black pepper and peach chutney before sealing according to package instructions. Brush skins all over lightly with olive oil and bake at 425 F for about 10-15 minutes, or until lightly browned.

Tostada That’s the Total Package: Brush whole-wheat tortilla on one side with olive oil and place that side down in a skillet and heat until it gets a bit crispy and puffy. Carefully remove with a utensil and place on a paper towel to absorb oil. Top with chunks of tofu you’ve sauteed (in olive oil that’s been seasoned with cumin, cilantro, garlic and onion powders), shredded soy cheese, cooked pinto beans, cooked brown rice, salsa and chopped black olives. Top with guacamole and vegan sour cream.

This grilled submarine sandwich features lean meats, low-fat cheeses and fresh vegetables, meaning it may be a better choice than grabbing something more fatty at a sandwich shop.

SAVVY SUBMARINE SANDWICH

• 1 green bell pepper, seeded and thinly sliced

• 1 small onion, thinly sliced and divided into rings

• 1/2 t olive oil, plus additional for garnish

• 1 loaf (1 pound) unsliced Italian bread

• 1/3 cup store-bought Italian dressing, divided

• 2 ounces sliced turkey breast

• 4 slices low-fat Swiss cheese

• 2 ounces sliced ham

• 3 slices low-fat cheddar cheese

• 2 ounces sliced deli pastrami

• 1/2 cup sliced dill pickles

• 1 large tomato, thinly sliced

Yields 4 servings.

In a large bowl, toss green pepper and onion with oil. Place on a double thickness of heavy-duty foil (about a 12-inch square). Fold foil around vegetables and seal tightly. Grill, covered, over medium-hot heat for 12 to 15 minutes, or until tender; carefully set aside.

Cut loaf in half horizontally; remove bread from top half, leaving a 1/2-inch shell (discard removed bread or save for another use). Brush cut sides of loaf with salad dressing; place cut side down on grill. Grill, uncovered, over medium heat for 3 to 5 minutes, or until golden brown.

Place bottom of loaf on a double thickness of heavy-duty foil (about 18-by-12 inches). Layer with turkey, two Swiss cheese slices, ham, cheddar cheese, pastrami and the remaining Swiss cheese. Top with green pepper mixture, pickles and tomato.

Drizzle remaining dressing over cut side of bread top; place over filling. Brush bread with additional oil. Fold foil around sandwich and seal tightly. Grill, covered, over medium heat for 4 to 8 minutes, or until cheese is melted. Let cool enough to handle with an oven mitt and carefully cut into slices with a serrated knife.

— TasteOfHome.com

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including “Mrs. Cubbison’s Best Stuffing Cookbook” and “The Sourdough Bread Bowl Cookbook.”